Silky Japanese Chawan-Mushi

Ingredients

• 1 piece (2 inches x 2 inches) Kombu (dried kelp)
• 180 ml Water
• 1 handful Katsuobushi (bonito flakes)
• 1/2 tsp Usukuchi soy sauce
• 1/4 tsp Salt
• 1 Egg (large)
• 2 small pieces Boiled Chicken (shredded)
• 2 small pieces Mochi (cut into small bits)
• 2 small pieces Kamaboko (fish cake, sliced)
• 2 small pieces Shiitake Mushrooms (sliced)
• 2 small pieces Yurine (lily bulb, optional)
• 2 small pieces Namafu (wheat gluten, optional)
• 2 small pieces Boiled Shrimp (peeled)
• Yuzu Peel (for garnish)
• 2 Mitsuba Leaves (Japanese wild parsley, for garnish)